Reviews

This restaurant in the beautiful Newport Villiage could be so much better if attention was paid to the details. On my three visits I have found them to be consistantly inconsistant. Service while being warm and friendly lacks any knowledge of beverage or food. When asked for a personal recomendation, the server shrugged and didn' know what to suggest. They told me to pick something that I thought I would like. The margarita reminded me of a drink I would get at a club when I was nineteen on dollar drink night. The drinks lack any quality ingredients. The margarita mix tasted like it came out of a tetra pack. On another vist the margarita was served in a different glass, which goes back to their lack of consistancy. The food lacks any clear direction, trying to be everything to everyone, while missing the mark on all of it. There is no clear brand or identity to what this restaurant is. Jamesons features a forno oven which would make you think that the pizzas would be superb. Unfortunately they are average. With pizza and pasta on the menu it is suprising that they have no Italian wine, or even a local Sangiovese. On my last visit I was given a wine list that was out of date, yellowed with age and grime, and wrinkled, when I brought it to our server's attention, they merely shrugged and put it on the pile to give to the next guest. Our server also didnt know the wine we ordered, and brought us a cabernet when we ordered a merlot from a totally different winery. When we mentioned to them that this wasnt the wine we ordered they responded are you sure? The only saving grace in this restaurant is that for now they have the best patio in the area, unil the Boathouse goes up. While it is easy to blame the poor service, uninspired drinks, and mediocre food on the staff, the problem clearly lies with the management and ownership, who have failed to give the proper tools to their employees.

I had the chance to return to Rare recently with a group of friends. It was a busy night and we had the last table in the restaurant. We decided to let the chef cook for us and for the staff to pick our wine to pair with the meal. From the foie gras we started with to the cheese plate at the end and everything in between the experience was out of this world. The highlight was the caribou rack from Rankin Inlet. Dark purple in colour with more flavour than any piece of meat I have eaten in years. The service was top notch and every item was described from the cooking technique to the area it was grown in. The wines made each dish even better than they were on their own and vice versa. The room seemed sexier and more energetic than our previous visit and we came to the conclusion it was because of the customers in the restaurant who were all enjoying themselves, it was contagious. Hats off to this restaurant and the food and service that they are delivering. We cant wait to see what the chef cooks for us on our next visit, which will be very very soon.

I love what the orignail Diner in Yaletown has become under the ownership of Sean Heather. What a great addition to the scene down there. I have visisted a few times for brunch and it is usually a toss up between the big stack of pancakes with the organic maple syrup or the meatloaf wrapped in belly bacon and mashed potatoes. The meatloaf usually wins out and for $13 is a deal. The flavour is great and the mashed potatoes and demi that it is served with is light and very tasty. I am going to return as much as I can to this little diner in trendy Yaletown and I hope to try more than just the meatloaf...but I doubt it...it is just that good.

Went back to this restaurant last week after being there in December. I found the food to be as good as it was last time I went. The oysters with the horseradish and sauterne jelly was a 10/10, fantastic freshness and flavour. In my opinion the service does not stand up to the food. Long wait for wine for our entree pairing and for our order to be taken. It isnt the fault of the service staff, they were knowledgeable and friendly, I think they just need an extra body on the floor to help. If a few more tables would have walked in the service would have gotten even longer. One huge complaint was that the server never returned with my change and instead of asking for it an embarrassing myself in front of my date I left after waiting 20 minutes. I tip well but I think 35% is a little excessive and presumtious on the staffs part. The food will bring me back as the chef is very talented, I am just waiting for the service to catch up. PLEASE just add an extra server.

Went to Cassis for the first time and left a fan. I was really hungry and feeling lazy so I ordered 6 items with the intention of taking some home. Not much made it out the door. I had the onion soup, beef bourgogne, coq au vin, potatoes gratin, cauliflower gratin, and a lemon tart for dessert. I found the service to be excellent and friendly. I found the prices to be more than reasonable and with a bottle of sparkling water, a whisky and a glass of wine the bill with tip was about $80. I am looking forward to my next visit.